You may notice that the mushrooms pictured here are little bite sized ones and the recipe actually calls for four medium mushrooms. This is due to the fact that when I took the pictures I had bought small mushrooms to see if the recipe translated well to a smaller size. I am sure everyone will be pleased to know that it does, so feel free to stuff whatever size mushrooms tickle your fancy.
4 medium mushrooms 1/4 cup finely chopped red onion 2 cloves of garlic 4 anchovie fillets chopped (don't be put off, this just gives a saltiness, not a fishiness...however is you are really anti anchovies leave them out a taste of salt at the end, you can also add a little light soy sauce instead) 1/3 cup grape or cherry tomato chopped 2 tablespoons white wine 1/2 cup light ricotta 2 tablespoons light cream cheese 1 teaspoon parmesan cheese 1 egg white 1/2 cup panko breadcrumbs 2 tablespoons of balsamic vinegar
Method
Preheat the oven to 400 degrees. In a non stick fry pan fry the garlic and onions until just transparent (if you need a little oil spray go for it). add the anchovies and continue to saute until they have melted. Add the white wine and saute for another one or two minutes. Combine the white and onion mix with the tomatoes, and cheeses. Put the cheese mix into a piping bag with no tip fitted. Pipe the mixture into each of the mushrooms and sprinkle with breadcrumbs. place on a baking sheet lines with a silicone baking sheet, or a piece of baking paper and bake for about 12 minutes or until crisp and golden. Serve with a little balsamic vinegar.
